Best Cilantro Pumpkin Soup Recipes

CILANTRO PUMPKIN SOUP image

Yield 4

Number Of Ingredients 10

1 tbsp unsalted butter, ghee or coconut oil
1 medium white onion, diced
1 tsp ground nutmeg
1 tsp paprika
fine sea salt & ground black pepper
2 cups full-fat, canned coconut milk
3 cups homemade cooked pumpkin or canned pumpkin (about two 15 ounce cans)
4 cups Chicken Broth
¼ cup minced fresh cilantro, divided
¼ cup chopped pine nuts, for garnish

Steps:

Melt the fat in a stockpot over medium heat. Add the onion and sauté for 2 minutes, until translucent. Add the nutmeg, paprika, and a pinch of salt and pepper and cook for 1 more minute. Add the coconut milk, pumpkin, and broth to the pot and stir to combine. Bring the mixture to a simmer over medium heat, uncovered. Keep simmering for about 10 minutes, stirring often. Remove the soup from the heat. Use an immersion blunter to puree, or puree in a blender or food processor in batches. Adjust the seasonings to taste. Add half the cilantro and stir. Divide the soup between bowls and garnish with the remaining cilantro and the pine nuts before serving.

Pumpkin Soup With Cilantro Cream image

Provided by Cook4_6

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/4 cup whipping cream
1/4 cup sour cream
1 teaspoon fresh lime juice
2 tablespoons minced fresh cilantro
4 tablespoons unsalted butter
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
2 lbs canned pumpkin
6 cups chicken broth
2 teaspoons ground cumin
1/2 teaspoon cayenne
1 cup half-and-half
3/4 cup pepitas (pumpkin seed, toasted, salted)

Steps:

Cilantro Cream:.
Whisk all ingredients together in a small mixing bowl. Spoon into a plastic squeeze bottle. Refrigerate, can be made 1 day ahead.
Soup:.
Melt butter in large sauce pan over medium heat. Add onions, carrots and celery; saute 10 minutes; stirring occasionally.
Stir in pumpkin, chicken broth, cumin and cayenne. Bring to a boil, reduce heat and simmer uncovered 15 minutes; stirring occasionally.
Puree the mixture, using a hand blender until smooth.
Add the half and half and cook over medium heat until heated through, about 5-10 minutes.
Ladle soup into serving bowls, drizzle with cilantro cream and sprinkle with pepitas.

Nutrition Facts : Calories 377.9, Fat 27.9, SaturatedFat 13.4, Cholesterol 53.1, Sodium 1174.1, Carbohydrate 23, Fiber 6, Sugar 7.7, Protein 13.1